Thursday, May 6, 2021
Home Features Lions Plate: Homemade ice cream

Lions Plate: Homemade ice cream

By Julia Dzurillay

Why make a complicated dish when two ingredients are all you need? Today, the College’s Culinary Club brings you one of our favorite recipes to make — ice cream!

Scoops of ice cream (envato elements).

This simple frozen treat can be made with nothing more than heavy cream and condensed milk. If you’re looking for a sweeter taste, add vanilla extract to create a stronger flavor. For hazelnut ice cream, stir 3 tablespoons of melted butter and a ½ cup of Nutella.

2 cups of heavy cream
1 (14 ounce) can of Eagle Brand® Sweetened Condensed Milk

1. Using a mixer or strong kitchen spoon, whip the heavy cream until it peaks. (The cream should stand up in little pyramids when you pull out the spoon from the mixture.) For added flavor, mix 2 teaspoons of vanilla extract with the sweetened condensed milk in a separate bowl.
2. Slowly fold the whipped heavy cream into the milk.
3. Pour mixture into a 2-quart-sized container and place in the freezer for at least 8 hours to solidify.
4. Enjoy!


Please enter your comment!
Please enter your name here

Most Popular

Recent Comments